Another relaxing Sunday, another roasted chicken dinner paired with a bright, fresh chopped salad. What makes these kinds of Middle Eastern inspired salads so appealing is the ease of preparation. I pop a chicken in the oven to roast. I place some warm pita bread with olives on the table. Sometimes, instead of the pita, my hubby brings home a crusty baguette to go along with this dinner.
When the chicken is almost done, I make this easy, chopped salad. It's a no-fuss, cozy, Sunday dinner that's both healthy and satisfying. No wonder we eat it so often. The chicken is savory, the salad is vibrant and citrusy. It's a good combination.
A few cans of chickpeas, a bit of chopping, a drizzle of fruity olive oil and couple of squeezes of lemon juice and it's done. No salad spinner, no dealing with mounds of unruly lettuce. If it's a crunchy, refreshing salad you crave, give this one a try. The chickpeas add a bit of creaminess and substance. They also provide a good dose of protein.
This chopped salad would pair nicely with a piece of fish or even a petite steak. Stuffed into a pita with some salty feta and/or olives, it would make a tasty, light lunch. It stores well in the fridge for a day or two. Take the leftovers, if there are any, to work with you along with some pita, olives and feta or baba ganoush. Toss it into quinoa or rice and you've got a satisfying, protein-packed vegan/vegetarian meal.
